• 2 Ratings

Sharp, nutty fromage and fruity quince paste ... the best of a gourmet cheese plate, in one inspired bite.

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Ingredients

Directions

  • Pulse butter, cheese, flour, and salt in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined. Shape dough into 2 rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.

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  • Roll out each rectangle to 1/4 inch thick on a lightly floured surface. Transfer dough to a parchment-lined baking sheet; cut into 1 1/2-inch squares. Separate squares, leaving at least 1/4 inch between them. Chill until firm, about 20 minutes. Using 1-inch cutters, cut out and remove centers of half the squares. Reroll scraps and cut out. Chill until firm, about 20 minutes.

  • Heat oven to 325 degrees. Bake until pale golden, 18 to 20 minutes. Cool in pan on a rack. Crackers can be kept up to 3 days in an airtight container.

  • Thin quince paste with the water; heat until warm. Spread 1/2 teaspoon warm paste on the whole crackers, then place cut-out crackers on top.

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0